As we approach Mother’s Day, I wanted to share a beloved recipe from my own mom, Christine. I lost my mom two years ago on May 17 and not a day goes by that I don’t miss her smile, her love and care, and her food! This recipe, along with many others, is featured in our new book, A Year Between Friends, 3191 Miles Apart. xo, MAV

Combine flour, baking powder, baking soda, salt and nutmeg in a large mixing bowl and set aside. In another large mixing bowl, with or without a mixer, beat butter and sugar until light and fluffy. Add egg and continue to beat. Add sour cream and vanilla and mix until smooth. Gradually add dry ingredients mixing well to combine. Get your hands in there toward the end and bring the dough together. Divide the dough into three balls and wrap in plastic wrap refrigerating for several hours or overnight.

When ready, pre-heat oven to 375ºF and lightly grease the cookie sheets. On a well-floured surface roll out the dough one part at a time to about 1/4 inch thick (the thinner the better). Leave all of the dough that you’re not working with in the fridge; it’s best cold. Using a floured cookie cutter to cut out the cookies. Using a pancake turner gently lift and place the cookies on the cookie sheet. Sprinkle with cinnamon sugar mix (optional) and bake for 8–10 minutes. Repeat process until dough is gone.